Paccheri alla Vittorio (Yellow)

Method

1. Prepare the ingredients: yellow datterini tomatoes, garlic, basil, butter, and Parmigiano Reggiano.
2. In a pan, heat a drizzle of olive oil and add two garlic cloves in their skins (in camicia).
3. Add the fresh yellow datterini tomatoes and cook over high heat without burning them.
4. Add the canned yellow datterini tomatoes and a splash of water.
5. Season with salt, add a sprig of basil, and cook for about 15 minutes.
6. Remove the garlic and basil, then blend the sauce (or pass through a food mill).
7. Strain the sauce to remove the skins.
8. Begin heating the sauce and cook the pasta.
9. Drain the pasta al dente and transfer it to the sauce for the final 2 minutes of cooking.
10. Add pasta cooking water if needed.
11. Remove from heat and mantecare (cream) with cold cubed butter and grated Parmigiano Reggiano.
12. Plate and serve with an extra sprinkle of Parmigiano.